Homemade Vegetable Soup?

When I was young, my mother made a vegetable soup using what she called a "soup bone". I do not know exactly what kind of a bone that was. Does anyone know, or have a recipe for a good old fashion vegetable soup? Thank you for answering.

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By Marger

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October 12, 20120 found this helpful

A soup bone is usually beef knuckle, shank or leg bones with some meat still on the bone. These are available in my supermarket meat case, but you need to ask for a knuckle bone.

I use my crockpot to make beef broth for soup. I have a 5 qt pot, which I fill with water, then the soup bones (1 knuckle, 3-5 shank or leg bones), 2 large carrots sliced in 1/2" rounds, 3 sticks of celery sliced in 1/2" slices, and 1 large onion coarsely chopped. l add 4-5 cloves of garlic, and salt and pepper to taste. Cook on low for 6-8 hours.

This can be done on the stove in a pot. Simmer for at least 4 hours. Remove the bones and add any meat still on them to the broth. Refrigerate the broth for several hours, and remove the fat which has hardened. Then add more vegetables to the broth. such as cubed potatoes, corn, peas, more carrots celery and onions,and beans. You can cook the veggies and broth on your stove top for about an hour on medium heat if using fresh veggies.

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You can have the soup ready to eat in 15 minutes if you use a package of hash browns and a bag or 2 of frozen mixed vegetables. Bring to a boil, the simmer at medium for 10 minutes until veggies are cooked. Check seasoning, and add salt and pepper if needed. Enjoy. The secret to good homemade soup is the both. Hope this helps.

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October 12, 20120 found this helpful

We use to use "soup bones" also years ago when we butchered beef, it was part of the package. I can't remember what part it was from but know it was the base of every vegetable soup my mom made. Now I just use a cheaper piece of steak and cut it in pieces to add to the soup and use beef broth for the flavoring. It works, but like you, the soup bone made homemade soup great!

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October 12, 20120 found this helpful

Soup bones were large beef bones that were usually given free by the corner butcher. From this you made stock.

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I remember my mom sending me to the store for a soup bone. Some stores will have them in a tray and labeled as soup bones - though probably not free any longer.

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October 12, 20120 found this helpful

You can also use a ham bone. After we would eat the ham off the bone, we would cook it down with vegetables, adding cabbage, green beans, carrots, onions, celery, and tomato sauce or tomato soup or canned tomatoes, or whatever we had on hand.

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October 12, 20120 found this helpful

I always save my ham bone making green beans and potatoes. You can ask the butcher about soup bones. Boil with celery, whole onion, a couple of beef bouillon cubes and a couple of quarts of water, salt and pepper. Some butchers will leave a little meat on the bone. Simmer for an hour or more.

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Always strain through cotton cheese cloth, because it will leave a scum on top of broth. Taste and adjust the pepper and salt. Good cooked with all kinds of veg, potatoes, or noodles, beef barley soup. Also, good with a small can of diced tomatoes added to your soups. Endless possibilities when you make your own broth. Cheap and good.

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October 13, 20120 found this helpful

Hi there, I think what you need is a "marrow bone" which the butcher will be able to get for you, not an expensive item. For the veggy soup, you will need root type vegetables, carrot, parsnip, celery, leeks swede (any root veggies), some butter beans or peas can be added quarter of an hour before you serve the soup. To make, I put a bit of butter in a pan, add the marrow bone and seal it on all sides, the marrow in the bone is the key for the taste, then add the veggies and boil for at least an hour. The bone can then be discarded, then add salt/pepper to taste and serve.

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October 13, 20120 found this helpful

When I make soup, if I don't have a soup bone, I sometimes use beef short ribs or an oxtail. They have some meat on them and the bones give a good flavor.

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Another way I get a good flavor is to use diced up leftover roast beef along with the au jus left from roasting the beef. I add potatoes, onions, stewed tomatoes and frozen vegetable soup mix. The frozen soup mix vegetables includes potatoes, carrots, peas, corn, green beans, and okra. There may be others that I can't remember right now. I sometimes have to add water or beef broth if I don't have enough roasting au jus.

I don't think there is a "wrong" way to make soup of any kind. Use the ingredients that you have and that your family likes in the quantity you need for your family. The only thing I can say is that it is hard to make a small pot of soup. I usually end up with enough to share with my in-laws and still have enough to eat for several meals.

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